• 2 teaspoons sesame oil
  • 2 teaspoons sunflower oil
  • 2 boneless, skinless chicken breasts, diced
  • 2 garlic cloves, finely chopped
  • 2.5 cm (1 inch) piece root ginger, peeled, finely grated
  • 300 g (10 oz) pack ready-prepared stir-fry crunchy vegetables
  • 50 g (2 oz) ready-salted peanuts, roughly chopped
  • 400 g (13 oz) pack chilled fresh egg noodles
  • 2 tablespoons sweet chilli dipping sauce
  • 3 tablespoons soy sauce
  • 2 teaspoons fish sauce (optional)
  • small bunch fresh coriander, to garnish (optional)

Pour the oils into a wok or large frying pan. When hot, add the chicken and stir-fry for 5 minutes, until lightly browned. Add the garlic and ginger and cook for 1 minute.

Add the mixed vegetables and stir-fry for 3 minutes. Mix in the peanuts and the noodles and stir-fry for 2–3 minutes until hot. Add the chilli sauce, soy sauce and fish sauce, if using, and cook for 1 minute. Spoon into small bowls, and garnish with torn coriander leaves, if liked.

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